Name: Steak and pepper quesadillas
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain; 1 flour carb balance tortilla wrap; 3 tbsp shredded part-skim mozzarella cheese; 1/2 green bell pepper, thinly sliced; 1/4 medium yellow onion, thinly sliced; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

465 calories

Protein: 49g; 37% of calories
Carbs: 28g; 21% of calories
Fat: 24g; 42% of calories

Ingredients

9 items

6 oz beef top sirloin steak, thinly sliced against the grain
1 flour carb balance tortilla wrap
3 tbsp shredded part-skim mozzarella cheese
1/2 green bell pepper, thinly sliced
1/4 medium yellow onion, thinly sliced
1 1/2 tsp extra virgin olive oil
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 0 min

Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the bell pepper and onion. Sauté until softened and slightly charred, about 4 minutes. Remove from the skillet and set aside.
Wipe out the skillet and heat the remaining oil over high heat. Season the steak with salt, black pepper, and garlic powder. Add the steak to the pan in a single layer. Sear without moving for 1 minute, then toss and cook for 1 more minute until browned. Done when browned and barely pink, 145°F.
Place the tortilla in the skillet over medium heat. Sprinkle half the mozzarella over one half of the tortilla. Top with the steak and vegetable mixture, then the remaining mozzarella. Fold the tortilla over to close. Toast until the bottom is golden, about 2 minutes, then flip and toast the other side until the cheese is melted.

Nutrition

Ingredients

Instructions

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